Slow Cooker Fudge Brownie Cake

Slow cooker brownie cake may just be my new favorite dessert to serve for Fall! This is the first time I've used my slow cooker to make a cake and after these results, it won't be my last. This recipe is best served fresh and warm, so if you have 4-6 people to serve then you are good to go.

Slow Cooker Fudge Brownie Cake

1 1⁄3 cups sugar

1 cup all-purpose flour

1/2 cup butter, melted

4 large eggs, lightly beaten or you’ll have egg clumps in your batter

1⁄3 cup unsweetened cocoa

¼ cup peanut butter chips

2 heaping teaspoons instant coffee granules

½ teaspoon ground cinnamon

¼teaspoon salt

2 teaspoons vanilla extract

vanilla ice cream for topping

1.

Spray the bottom and sides of the crock with nonstick spray. Add ingredients to crock pot and stir to combine.

2.

Cover and cook on low for 2 to 2 1/2 hours, or until set. Turn power off and let stand for 30 minutes covered.

3.

Scoop into serving dishes and top with ice cream. Makes about 5-6 servings.

TIP: Use an ice cream scoop to dish out the perfect serving size. Two scoops per dessert.

Cleaning Up

As I mentioned last month I'm partnering with Scotch-Brite Brand to bring you ideas and recipes for entertaining. While this recipe was delicious, I knew it might be a challenge to clean. This time I used the Extreme Scrub Dishwand to clean the tough, dried-on cake inside the slow cooker crock because it has four times the scrubbing power compared to the next leading brand. The wand keeps my hands out of the mess and I don't even have to run a sink full of soapy water since the dishwand has a built-in, soap-dispensing pump!

And as an added bonus, the dishwand resists bacterial odors so it doesn't stink up the sink.